Soy Sauce Eggs that Wow – Quick, Spicy, Protein-Packed Snack
Discover these protein-rich soy sauce eggs, a flavorful snack that adds umami to any meal.
Equipment
- - Mixing bowl
- - Pot
- ice bath
Ingredients
For the Eggs
- 4 pieces Eggs Choose eggs that are a few days old for easier peeling.
For the Marinade
- 1/2 cup Soy Sauce Tamari is a great gluten-free substitute.
- 1/2 cup Water Helps to balance the saltiness of the soy sauce.
- 1/4 cup Rice Vinegar Apple cider vinegar works as an alternative.
- 1 tablespoon Sesame Oil Provides a nutty depth; can be omitted for a lighter flavor.
- 2 cloves Garlic Fresh garlic infuses the marinade with aromatic goodness.
- 1 tablespoon Ginger Adds warmth and zest; fresh is best.
- 1 tablespoon Chili Oil Adjust based on your heat preference.
Optional Garnish
- 2 tablespoons Green Onions Adds a fresh crunch; slice for garnish.
- 1 tablespoon Sesame Seeds Sprinkle for an extra touch of flavor.
Instructions
Preparation
- Begin by boiling a medium pot of water. Once boiling, gently lower in your eggs and let them cook for 8 minutes. Afterward, transfer the eggs to an ice bath for 5 minutes to stop the cooking process, then peel them carefully.
- In a mixing bowl, whisk together soy sauce, water, rice vinegar, sesame oil, minced garlic, grated ginger, and chili oil until well combined.
- Place the peeled eggs into the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or overnight for a deeper flavor.
- After marinating, slice the eggs in half. Drizzle with a little more chili oil, spoon some of the marinade over, and garnish with sliced green onions and sesame seeds.
Notes
Store marinated eggs in a sealed container in the refrigerator for up to 3 days. Freeze marinated eggs for longer storage, up to 2 months.